0
Ice Cream Makers
Ice cream makers are machines used for making ice cream, both domestically and commercially. They are available in both hand-cranking or electric styles.
95 Questions
How many cups will a 4 quart ice cream maker make?
1 quart of anything = 4 cups of it
4 quarts of anything = 16 cups of it
How does an ice cream machine make ice cream?
In under 30 minutes, with a standard ice cream maker (approximately $30) you can quickly make your own homemade ice cream! You simply mix up your recipe: usually a base of cream, milk, sugar and whatever flavorings you prefer and pour into the appropriate bowl for your ice cream maker. The bowl will fit into the ice cream maker, which will then begin to freeze the mixture, all while turning it gently to form the perfect smooth consistency. If you are adding things like candy or fruit and nuts, the best time to do so is during the last 10 minutes.
What was the purpose of the ice cream maker?
Ice cream tastes good and a lot of people wanted it and prepared to pay good money for it.
Like a lot of good inventions, it supplied a need and a market.
What recipes are there for the Kenwood IM200 ice cream maker?
Method for Blackcurrant Sorbet :
Puree the blackcurrants and syrup then strain through a nylon or stainless steel sieve to give 420ml/ 15fl oz (650ml/ 23fl oz). Chill. Break up the egg white with a fork and stir into the puree.
Fit the frozen bowl into the dessert maker and switch on. Pour in the blackcurrant syrup and churn until thickened and frozen. Tranfer to a plastic container and freeze until required. Serve scoops of sorbet, drizzled with cassis, if wished.
Where could one find a cheap electric ice cream maker?
There are many website that sell electric ice cream makers for a cheap price. Amazon sells hundreds of these ice cream makers that have reasonably low prices.
The amount of salt added to an ice cream maker affects the freezing point of the ice surrounding the ice cream mixture. By lowering the freezing point, salt allows the ice to reach colder temperatures, which helps the ice cream mixture freeze more quickly and efficiently. More salt can enhance the chilling process, potentially reducing the overall time it takes to make ice cream. However, excessive salt can lead to undesirable flavors and a compromise in texture.
What are the three parts of an ice cream maker?
- freezing system - either a compressor freezer or a salt and ice mixture
- ice cream container - to hold the ice cream mixture during freezing and allow easy removal
- dasher - mechanism to mix air into the ice cream while it freezes (may be either motor driven or hand cranked)
Do you have any information on a 1993 Freeze Bee countertop ice cream machine?
same machine as saniserv 501J contact them for tech support russ at ext 1188 hes sharp
Combinational logic of ice cream machine?
MEHEN combined ice cream machine combined heat and freezer function.
The heat part can cook and blend mixture to 85 c.d in about 15min then flow into
the freezing part which is exactly a batch freezer to make ice cream. Save cost and place for ice cream business. Ideal machine for low invest and shops with limit place.
Can you use table salt instead of rock salt in your ice cream machine?
Yes most people interchange both quite often. But you could possibly even add the same amount of both into the one ice cream machine.
How can a ice cream machine make more money?
FIRST - make ice cream with the ice cream machine.
SECOND- sell the ice cream
THIRD - make money
you're welcome.
Need a manual for the norelco lickety split ice cream maker?
You can find one here (until it sells): http://www.zibbet.com/LaurasLastDitch?c1=special-this-shop&search=lickety
What is a good soy milk ice cream recipe with no gelatin or tofu for a standard ice cream maker?
Answer
The best vanilla ice cream I ever made was from soy cream purchased by mistake in place of cow milk cream. Ice cream made (mostly) from cream and with egg yolks is actually much easier to make than from milk, as the higher fat content means it is creamier and there is little ice crystal formation, so you can make it into any container that goes into the freezer, no need for a special ice cream maker. The recipe couldn't be simpler, involving only soy cream and milk, egg yolks, sugar and vanilla. Here is my recipe for about one liter of French vanilla soy ice cream:
- Fill a crock with granulated white sugar, add a few fresh pods (or beans) of Bourbon vanilla, they should be dark black and slightly oily. Every day for the next few days, remove the vanilla pods, mix the granulated sugar in the crock and replace the pods. This will prevent the moisture in the pods to form a block of sugar around the pods. Once the pods are dry enough, you have a whole crock of strongly scented vanilla sugar to use in any recipe. Replace the sugar as you use it, and replace the vanilla pods every 6 or 12 months depending on your usage.
- Prepare 2 large pans, one of boiling water, one filled with ice cubes.
- Simmer 2/3 pint of soy milk and one pint of soy cream with two vanilla pod halved lengthwise to let the seeds infuse into the milk. Remove the vanilla pod and let it stand for a couple of minutes.
- While the milk and cream cools down just a bit, whisk 6 large egg yolks with 1 cup of vanilla sugar (see above) until frothy.
- Incorporate the milk into the egg mixture with the whisk, very slowly at first, to prevent any curdling, faster as the mixture gets warmer.
- Put back the whole mixture into the large pan of lightly boiling water, and stir constantly with a wooden spoon until a custard is formed and coats the spoon.
- Move the bowl or pan containing the custard into the ice water pan and let it rest for two hours, stirring a few times. If you have an ice cream maker, you can put the mixture straight into it at that stage.
- If not, replace the ice water bath, put everything in the fridge for another couple of hours, it should then be cold enough to be put into the freezer. Stir a few more times, the ice cream should be smooth and ready in another couple of hours.
Tips: For a stronger French vanilla flavor, add a few drops of vanilla liquor to the custard just before cooling it. I like the look and taste of the black vanilla seeds, so I usually add a bit of vanilla powder to the milk and cream. Adjust sugar depending on taste. Add some fleur de sel sea salt flakes to the custard just before freezing for more nomnomnominess.
Beat the remaining 6 egg whites, add sugar and ground hazelnuts or almonds to make macarons, they will be perfect with the ice cream.
Where can I find parts for member's mark 6 qt ice cream maker Model A-0098-2?
I am also having trouble finding parts. I need a new paddle. Did you find what you were looking for? I have found some on ebay occasionally
How do you make ice cream with the magimix le glacier 1.5 ice cream maker?
The Magimix 1.5 is a gel-canister electric ice cream maker. This kind of machine requires that you freeze the canister before using it.
To use the Magimix 1.5, freeze the canister for a minimum of 12 hours. Once your ingredients are mixed and chilled, take the canister out of the freezer, assemble the machine and turn it on. Then - with the machine on - pour in your ingredients. In about 20 minutes you should have ice cream. It should be of soft-serve consistency and will need to ripen in the freezer for a few hours.
If your canister did not freeze long enough or get cold enough, you'll end up with goop rather than ice cream.
Are electric ice cream makers energy efficient?
There are some electric ice cream makers that are energy efficient. These types have a reduce motor amperage to save more energy.
